1. In pot saute onions and garlic in olive oil until limp.

2. Add spinach, carrots, potatoes, and broccoli and cook slowly for about 20 minutes or until limp. If necessary add more olive oil.

3. Add beans, tomatoes, sauce, broth, pepper and rosemary. Cook for 1 hour on low setting.

4. Add dry pasta. Let pasta absorb the liquid.

5. Reheat when ready to serve. Garnish with grated Parmesan cheese.